Assorted Sweets and Cookies
Bjorn, Temair, Michelina, Yazmin, and Camron
The first threee recipies are for the chess boards. They were made using Gingersnap cookies and rolled sugar cookies with a layer of Cream cheese frosting. They were increadable! Bjorn went above and beyond and created the trays that they were delivered to the table upon. Way to go Bjorn!
The High table Chess pieces were made by Cameron using XXX
The rest of the chess pices were made by Michelina and Yazmin. They were asked to make simple tokens marked to represent chess pices. As you see they also went above and beyond.
I love my household!
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (260 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) granulated white sugar
Gingersnap Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
Makes about 4 dozen cookies.
Rolled Sugar Cookies
1 1/2 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Anise and Lemon Springerles
By Michelina and Yazmin
(Chess pices for us common folk)
1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
2 tablespoons milk
6 large eggs, room temperature
6 cups powdered sugar (1 – 1 1/2 #)
1/2 cup unsalted butter, softened but not melted
1/2 teaspoon salt
1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
2 lb. box sifted cake flour (Swansdown or Softasilk)
grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
more flour as needed
Dissolve hartshornin milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
High Table Chess Pieces
food coloring gel